Domaine Tempier Migoua 2022

Domaine Tempier Migoua is a bold and distinctive red wine from Bandol, Provence, France, made from Mourvèdre, Cinsault, Grenache, and Syrah. It opens with deep aromas of blackberries, dark cherries, and earthy spice, with subtle notes of leather and tar. On the palate, this wine is structured and intense, with firm tannins, dark fruit concentration, and a savoury finish, reflecting the rugged hillside terroir of the Migoua vineyard.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Mourvèdre, Cinsault, Grenache, Syrah
Tastes Like: Blackberry, dark cherry, leather, spice, earthy minerality
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Bandol
Region: Provence, France
Terroir: Limestone and clay soils on steep hillsides
Aging: Aged in large oak foudres for up to 20 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Domaine Tempier is one of the most revered producers in Bandol, Provence, with a rich family history and a deep commitment to traditional winemaking. La Migoua is one of the domaine's prized single-vineyard cuvées, sourced from high-altitude plots with complex limestone soils. The wine is Mourvèdre-dominant, complemented by Cinsault, Grenache, and Syrah, delivering a bold expression of the rugged Bandol landscape. Farmed organically and aged traditionally, Migoua is a wine for collectors and lovers of powerful southern French reds.

Beef: Grilled ribeye with rosemary or beef daube provençale.
Lamb: Lamb shoulder with garlic and thyme or lamb tagine.
Game: Wild boar stew or roast duck with olives.
Vegetarian: Eggplant parmigiana or truffled mushroom casserole.

Roquefort: Bold and salty, standing up to the wine's intensity.
Abbaye de Belloc: Nutty and semi-hard, enhancing the wine's richness.
Tomme de Brebis: Rustic and savoury, matching earthy notes.
Mature Cheddar: Sharp and crumbly, complementing the tannin structure.

Gardianne de Taureau (Camargue Bull Stew)

Ingredients:

• 1kg bull or beef meat, cubed
• 2 onions, sliced
• 2 carrots, sliced
• 3 garlic cloves, crushed
• 750mL red wine (preferably Bandol)
• 1 bouquet garni (thyme, bay leaf, rosemary)
• 1 orange zest strip
• 2 tbsp tomato paste
• 3 tbsp olive oil
• Salt and pepper, to taste
• Black olives, optional

Instructions:

1. Marinate the meat overnight with wine, garlic, herbs, orange zest, and vegetables in the fridge.
2. Drain meat and brown in olive oil. Set aside.
3. Sauté vegetables, add tomato paste, and return meat to the pot with marinade.
4. Simmer on low heat for 4–5 hours until meat is tender and sauce thickened.
5. Season and add olives if desired. Serve with Camargue rice or mashed potatoes.
6. Enjoy with a glass of Domaine Tempier Migoua for a hearty Provençal meal.